Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Buns: Miller's Sticky Buns




Source of Recipe


The Sun News


Recipe Introduction


From Miller's Dining Room in Lakewood, OH


List of Ingredients




STICKY BUNS
4 1/2 to 5 cups all-purpose flour
2 packages instant blend dry yeast
1/3 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup water
1/3 cup butter, margarine or shortening
1 egg

TOPPING:


Melted butter or margarine (use about 1-2 teaspoons in each cup)
Light brown sugar (use 1 tablespoon in each cup), mixed with dash of cinnamon



Recipe



In large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Mix well.

In saucepan, heat milk, water and butter until warm, between 120 and 130 degrees F. Add milk mixture to flour mixture. Add egg. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make soft dough.

Turn out onto well-floured board or pasty cloth and knead until smooth and elastic, about 3-5 minutes.

Place in well-greased bowl, turning to grease top. Cover with clean cloth toweling or waxed paper. Let rise in warm oven (turn oven to lowest setting for one minute, then turn off) for 15-20 minutes, or place in warm area of kitchen and let rise until doubled in size. (Less time needed in summer.)

Prepare muffin tins by generously greasing each cup with butter or margarine, using about a half a teaspoon brown sugar to each cup. Set aside.

Make rolls one of two ways. First method makes separate break-apart sticky buns; second method is similar to those made at Miller's, cut from long roll.

Method I: Pinch off 1-inch rounds of dough (smaller if small muffin cups are used). Place three rounds in each muffin cup. Brush lightly with additional melted butter or margarine.

Cover lightly with waxed paper and set aside to allow to rise in warm area for another 15-20 minutes.

Method II: Amply flour clean toweling or pastry cloth. Roll dough out into rectangle shape until about 1-inch thick. Generously brush dough with melted butter or margarine. Sprinkle about 1/2-inch brown sugar over top of margarine or butter.

Roll dough loosely as for jelly roll, pinching long seam to secure filling. Cut into 1-inch slices and place in prepared cups.

Bake rolls into oven preheated to 400 degrees for about 10-15 minutes, or until golden brown, Let cool a minute, then remove rolls with fork. Spoon any remaining topping over top of rolls.

CLOVERLEAF ROLLS


Using same dough, pinch off 1- to 1 1/2-inch pieces of dough, form into balls, and place three in lightly buttered muffin cups. Bake in oven preheated to 400 degrees for 8-10 minutes.